Ingredients

2 large ripe tomatoes
2 slices white bread
2 garlic cloves, minced
1 tablespoon minced fresh basil
2 tablespoons minced fresh parsley
2 teaspoons minced fresh chives
Salt
Freshly ground black pepper
6 tablespoons extra virgin olive oil

Directions

Preheat oven to 375 degrees. Core each tomato, cutting only as deep as necessary. Cut each in half horizontally and gently squeeze to remove seeds and juice.

Lightly toast bread, then tear into pieces and process in food processor to make crumbs. Combine crumbs with garlic, basil, parsley, chives, and salt and pepper to taste. Moisten with 4 tablespoons olive oil.

Fill each tomato half with the crumb mixture, putting it into cavities and mounting on top. Place in lightly oiled shallow baking dish. Drizzle remaining 2 tablespoons olive oil over the top. Bake 20 to 30 minutes, until stuffing is golden and tomatoes are juicy. Serves 2 to 4.